You do have to have a whipped cream canister and NO2 cannisters to execute properly.
Coconut whipped cream was something I had on the menu at my coffee cart and other places I’ve managed. It was always a crowd favorite because of its unique texture and flavor. If you’re lactose intolerant it’s a great alternative to heavy whipping cream. Use it as a garnish on your favorite drink or dessert.
MAKE IT YOURSELF
-2 oz of sweetener-(Coconut syrup, powdered sugar or agave )
-1 small Can of coconut cream
-2 nitro chargers (NOT CO2)
Combine in a seal able whipped cream container. Available at restaurant supply stores or cooking stores.
MIX- CHARGE-STORE IN COLD
TIPS:
-DON’T PUT SOLIDS IN THE CONTAINER
-MAKE SURE ITS COLD BEFORE SERVING
-SHAKE WELL
-USE COCONUT CREAM NOT MILK